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Roasted veggie soup



Onions: 1 large or 2 med
Garlic: 5 cloves
Red Beets: 1 large or 2 med
Celery: 2 or 3 stalks
Turnips: 1 large or 2 med
Fennel (anise): 1 large or 2 med
Parsnips: 2 or 3 large
Carrots: 2 or 3 large – 5 or 6 small ones

Fresh Herbs:

Bay leaf – 2 or 3


2 or 3 cans (or 1 box)
chicken or veggie broth

Pre-heat oven at 350 degrees

On the stove top – place a large teflon baking dish on top of 2
burners and turn heat on medium.

Pour in (at least) a 1/2 cup of Olive Oil

Chop onions as the olive oil heats

1st Onions & garlic – allow them to become translucent

add a generous amount of “sea salt” and pepper & sugar
stir & allow this to cook down for a bit.

Then start dropping everything in the pan as you fininsh w/ the chop.

Red Beets:
Fennel (anise):

You can even add a potato or 2 to thicken things up if you have it.
add more olive oil if its not moist enough

Once everything is chopped and in the pan
Place it into the pre-heated oven.

roast for about 45 mins

remove from the oven and pour into a large pot.
add the stock & herbs and simmer for about an hour

add more salt & pepper to taste

finally, pull the bay leaves and blend if you can…